Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making 3 or 4 evenly spaced slashes each about ¼ inch deep.
Put the chicken in a shallow medium bowl, add the marinade, and turn the chicken to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours, turning the chicken occasionally.
In a small bowl, whisk the dressing ingredients.
Cook the bacon in a skillet over medium heat until crisp and the fat renders, 6 to 8 minutes. Transfer to a plate lined with a paper towel to drain. When cool enough to handle break into coarse pieces.
Prepare the grill for direct cooking over medium heat (350° to 400°F).
Prepare the grill for direct cooking over medium heat (400°F).
Brush the cooking grates clean. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl to avoid flare-ups. Grill the chicken, smooth (skin) side down first, over direct medium heat , with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. When cool enough to handle, thinly slice on the diagonal.
Brush the cooking grates clean. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl to avoid flare-ups. Grill the chicken, smooth (skin) side down first, over medium heat , with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. When cool enough to handle, thinly slice on the diagonal.
Combine the chicken, romaine, and cheese in a large bowl. Add the dressing to your taste and toss to coat.
Divide the salad between the tortillas and sprinkle the bacon over. Roll up, and cut into sections, if desired.
